Chicken Etc Risotto
Creamy, comforting, and packed with flavor, Chicken Etc Risotto is the perfect one-pot dish for a cozy dinner. This recipe combines tender bites of seasoned chicken with earthy sautéed mushrooms, vibrant peas, and nutrient-packed spinach, all folded into a velvety Arborio rice base infused with dry white wine and rich Parmesan cheese. The secret to its irresistible texture lies in the classic risotto technique of slowly adding warm chicken stock, creating a luscious, creamy consistency with every stir. Finished with a pop of fresh parsley and a touch of butter, this dish is a delightful medley of savory and fresh flavors. Perfect for a weeknight dinner or an elegant weekend meal, this risotto recipe is a true labor of love that pays off with every bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 6 cups chicken stock
- 1 cup button mushrooms, sliced
- 0.75 cups frozen peas
- 2 cups baby spinach, roughly chopped
- 1 cup Parmesan cheese, freshly grated
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked through. Remove from the skillet and set aside. Once cooled slightly, dice or shred the chicken into bite-sized pieces.
In a medium saucepan, heat the chicken stock over low heat, keeping it warm while you prepare the risotto.
In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Add the chopped onion and sauté over medium heat for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the Arborio rice, ensuring each grain is coated with the butter-oil mixture. Cook for 1-2 minutes until lightly toasted.
Pour in the white wine, stirring constantly, until the wine is mostly absorbed by the rice.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently and waiting for the liquid to mostly absorb before adding the next ladle. Continue this process for about 20 minutes, or until the rice is creamy and tender with a slight bite.
Meanwhile, in a small pan, melt 1 tablespoon of butter and sauté the mushrooms over medium heat until golden brown, about 5 minutes. Set aside.
When the risotto is nearly finished, stir in the peas, chopped spinach, cooked chicken, and sautéed mushrooms. Cook for 2-3 more minutes until everything is heated through.
Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and a generous pinch of salt and black pepper. Taste and adjust seasoning as needed.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 424 mg | 33% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
